As the kosher consumer’s palate and demands are increasing in sophistication, it is a no-brainer that the popular private chef service www.kitchensurfing.com has expanded to provide an array of chefs ready to service the kosher population to create an experience dreams are made of.
An anniversary dinner prepared in the comfort of your own home, a birthday party cooking lesson where you and a group of friends get to taste everything (while learning trade secrets), a Shabbat meal, a sheva brachot; all with a variety of pricing options.
To launch the kosher KitchenSurfing concept, a kosher supper club was planned. Supper clubs, underground restaurants of sorts, are a growing trend among foodies worldwide. The idea is to bring restaurant-quality food in a more social and intimate gathering. About 30 foodies and journalists came together at Yudah Schloss’ (head of the kosher division of www.kitchensurfing.com) Brooklyn loft to taste a spectacular 7-course tasting menu by two chefs (about 14 dishes). Those in attendance all agreed that having a taste of what the chefs can produce truly was the best way to introduce this modern dining experience.
Most talked about dishes included the lamb chops with rhubarb agrodolce (Italian sweet and sour sauce) and the beef filet with a wine reduction.
Inspired by our experience, we decided to try the process for ourselves, having you, the magazine reader, in mind.
We wanted to provide a cooking lesson, taught by a talented kosher chef. We visited the site and emailed our specifications to the kosher KitchenSurfing team.
The theme: Jewish holiday classics with a modern spin. Recipes, that you can make for years to come, which celebrate classic dishes we all grew up with.
Chef Subar squeezed us into his busy schedule and took the red-eye flight to come cook for us. We loved how easy it was to design the menu and how flexible the chef was. Chef Sruli showed up at 10 a.m. with all the ingredients that he procured from local shops. (The chefs will buy meat/fish/or any products to your specific request and kosher or dietary needs.) By 4 p.m. the kitchen was cleaned spotless and we were all left completely blown away and impressed.
Summer Peach and Heirloom Tomato Gazpacho
Sea Bass Gefilte
Warm Kale Tongue Salad
Beer Braised Brisket with Sausage Gravy and Parsnip Puree
Lemon Sponge Cake with Vanilla Bean Zabaglione
You can get all the recipes for the above dishes when you order our magazine - they are all in the Fall 2014 issue - Subscribe Now.
Q & A with Chef Subar
1. Culinary background:
I started cooking when I was 16, working in a large catering company in NYC/NJ. My passion and curiosity for food and cooking encouraged me to study food. I also own my own company, called S. Subar & Co. (www.subarandco. com), doing high-profile dinner parties.
2. Favorite comfort food:
My mother’s grilled chicken drumsticks with BBQ sauce she made for Shabbos with a Swedish-style squash ratatouille.
3. Favorite ingredients:
Syrah wine, pasta, rustic French baguette, quality cheese.
Now's your chance to WIN a spot at our next Supper Club - this time with the entire Joy of Kosher team - Jamie, Tamar, Shifra and Shlomo. The dinner will be in Brooklyn on Sept. 18th at 7pm. Enter for your chance to WIN now!!